Open AccessImplementation of Experimental Designs to Improve Bioethanol Quality From Banana Beans Through the Destilation Process
Author(s) -
Angga Adhy Nugroho,
Agus Wibowo,
Saufik Luthfianto
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/755/1/012048
Subject(s) - fermentation , substrate (aquarium) , mathematics , alcohol , incubation , biofuel , factorial experiment , food science , horticulture , chemistry , microbiology and biotechnology , biology , statistics , biochemistry , ecology
This experimental research is arranged in a 2 ^ 3 factorial form using a tolerance level (α) of 5% so that the rejection zone rule will lie at the p-value of the anova output, the length of fermentation incubation time and the average yield of the type of substrate and alcohol content, type of substrate against long fermentation. The interaction plots of substrate types of banana king hump, banana kepok hump, banana milk hump and fermentation time are 96 hours, 144 hours, 196 hours. The output of banana king hump substrate has a mean low quality level of 55,720 fermentation time of 96 hours, the output of banana king hump substrate, the mean level of medium quality, average alcohol content is the mean value of 61,648 fermentation time of 144 hours. Interaction factor of alcohol content, mean best quality level, average alcohol content of banana king hump substrate mean 62,503 fermentation time 196 hours. The best quality bioethanol content level is the type of substrate of banana king hump, fermentation time of 196 hours.